You will need
500 g lean, beef mince
1 t (5 ml) Ina Paarman’s Garlic Pepper Seasoning
Ina Paarman’s Smokey Chipotle BBQ Marinade & Baste
3 – 4 sesame topped buns
½ Iceberg lettuce
1 medium red onion, thinly sliced
1 – 2 large, very ripe tomatoes
Ina Paarman’s Vegetable Spice
3 – 4 slices of mature cheddar cheese
6 – 7 dill pickles
Flip the meat out of the supermarket container onto a chopping board. Sprinkle over Garlic Pepper Seasoning and drizzle 3 T (45 ml) Chipotle Sauce over.
Using a large cook’s knife, chop in to mix.
Divide meat into three to four, roll into rough balls and smash lightly to flatten.
Brush all round with oil. Leave to stand.
Split the buns horizontally. Butter cut sides.
Preheat griddle pan and toast the cut sides of the buns on the hot griddle pan, leave on one side.
Cook burgers on one side until deeply marked and well browned. Flip over, turn down the heat, and drizzle each burger with about 1 T (15 ml) of Chipotle Sauce.
Top with cheese.
Place a few lettuce leaves on the bottom half of each bun. Top with onion rings, seasoned tomato slices and burger with cheese.
Add sliced pickles, drizzle with more Chipotle Sauce and top with remaining half of the toasted bun. Enjoy!